The festival kicks off with an unprecedented culinary experience at ArtScience Museum. Dining in the World of teamLab, hosted within the iconic exhibition, Future World: Where Art Meets Science, is set to launch on 17 May.
Embark on a wondrous journey which begins with exquisite canapés inside the scintillating artwork, Crystal Universe, before continuing into the vibrant Transcending Boundaries gallery. This majestic installation space features a stunning six-metre-high interactive waterfall that cascades down the wall and onto the floor.
Here, relish in a sumptuous four-course menu by KOMA Japanese Restaurant and Sushi Bar, harmoniously matched with course-by-course sake and wine pairings.
For reservations, please email [email protected].
The epicurean journey continues on 19 and 20 May with an exceptional Six Star Dinner, jointly presented by guest Chef Stefan Stiller of Shanghainese fine dining restaurant Taian Table (three-star), culinary maestro Chef Tetsuya Wakuda of Waku Ghin (two-star), and Executive Chef Greg Bess of CUT by Wolfgang Puck (one-star).
Available on two nights only, the dinner will combine the best of cuisines and entertainment, melding fashion-forward elements and contemporary performances with the impeccable prowess of the three culinary maestros.
Staged in an innovative pop-up pavilion at the Event Plaza at Marina Bay Sands, the multisensorial dinner is set to raise the bar with state-of the art staging and audio-visual capabilities to deliver dynamic motion graphics and captivating projections.
Make a pit stop at various restaurants and bars across the IR, as over 10 establishments roll out unique experiences designed to indulge the palate and spark new discoveries for food and wine.
Look forward to AVENUE Lounge’s ravishing makeover into a splendid French ‘Wine Cave’1 (20 to 27 May) which invites viticulture enthusiasts and wine lovers to celebrate the finest wines and champagnes.
